delicious master

Chapter 279 Production
When soaking sea cucumbers, water quality is very important. The water quality in Ningcheng City is relatively average, so Tang Xiaokang himself added two filters to the water outlet of Dongju.

But this time, I had to be more particular about soaking sea cucumbers. So Tang Xiaokang simply used mineral water to soak them.

Put the sea cucumbers in a bowl, pour mineral water, and then wrap the whole bowl with plastic wrap, so that the water in the bowl will not evaporate too much, then put the sea cucumbers in the refrigerator, through the stimulation of temperature, the sea cucumbers It can absorb enough moisture.

This step alone requires soaking overnight.

Fish lips and isinglass are also time-consuming, but unlike sea cucumbers, they need to be steamed first. After steaming over medium heat, put them in water and soak them overnight in the refrigerator.

Whether it is isinglass or fish lips, they are actually high-protein nutrients, which are very good things for women.

Especially the fish lip, which contains very rich collagen and tastes very good.

It is called fish lips, but whoever really believes that it is the lips of a fish is really a human with fish lips.

The fish lip is actually the cartilage of a shark. He has this name because the businessman gave him a nice-sounding name in order to increase sales.

Judging from the name, it is very rare. Is it okay for me to sell it more expensive? !

After steaming for half an hour, the fish lips and isinglass seemed to have shrunk a lot, but they did not have the same hard texture as before.

At this time, put the two of them into bowls, pour in mineral water, seal them with plastic wrap and put them in the refrigerator.

During the whole process, Tang Xiaokang kept taking out kitchen paper to wipe his hands, which can be regarded as a little trick during production.

After the seafood soaking process, no matter it is the kitchen utensils used or your own hands, it should not be stained with oil. Oil will make the soaked seafood difficult to preserve, and it is easy to make them rotten. Therefore, it is necessary to cautious thing.

The soaking of the seafood is done, but the matter does not mean that it is over. After they are taken out tomorrow, the next step of soaking is still needed. This is at most a prelude to it.

Buddha Jumps Over the Wall is time-consuming and labor-intensive, not just in the preparation. This dish is already full of complexity and expense from the moment you think about it.

The first is the combination of ingredients. Different regions and different techniques will make the ingredients completely different, and even some of the same ingredients will have different varieties. This makes Fotiaoqiang need a good research plan just from the selection of ingredients. , leaving you confused.

After you have spent a lot of time and energy and selected the ingredients, now you have to start processing each ingredient, such as the soaking that Tang Xiaokang is preparing now.

Soaking seafood will take a lot more time and energy. Now sea cucumber, isinglass and fish lip have been soaked in the first step.

But after taking it out tomorrow, it still needs to be steamed in the pan again, and then soaked in water again to refrigerate.

The requirement for sea cucumbers is three soaks and three rounds, each time has its own requirements.

Isinglass and fish lips are slightly better in comparison, but they can only be dealt with after the same experience twice.

The tedious and complicated steps make people want to scold their mothers.

The sea cucumbers were processed first, and Tang Xiaokang began to follow the old man to process the tendons and mushrooms.

The tendons are made of red deer tendons from the black earth. In fact, the best Buddha jumping wall is made of deer tendons. But now Tang Xiaokang is just practicing, so naturally he does not need such good ingredients. Whether it is fish lips or peppercorns, Tang Xiaokang All of the things selected are relatively common in variety, but the requirements for their quality are relatively strict.

The ingredients may not be so high-end, but the quality must be able to pass the test.

After all, this is Buddha Jumping Over the Wall, the best dish in the world, and you can’t even control the quality of the ingredients, so what’s the point of Buddha Jumping Over the Wall, why not go home and make instant noodles and add a pack of Weilong to it?

The tendon is different from seafood, it is made with oil, which is a more traditional way to make it.

Heat the pot and add a large amount of wide oil. When the oil is hot and cold, you can start to put the dried tendons in, and then wait until the oil temperature slowly rises.

The oil temperature is controlled at [-]% oil temperature, and it is fried for a quarter of an hour.

After countless small bubbles appear in the hot oil near the tendons in the pot, you can start adding water to soak.

This item is actually quite a test of skill. If you sprinkle water into the hot oil pan, if you don't pay attention, it may not be the tendons, but Tang Xiaokang's pair of pig's trotters.

Sprinkling cold water on it can well control the oil temperature, prevent the tendons from being fried and burnt, and also make the tendons in the pot swell and cause blisters.

Because today is making Buddha Jumping Over the Wall, Xiao Yuanyuan didn't sleep. She was curious to see how the masters made it.

The old man on the side saw Tang Xiaokang pouring water into the oil pan, and immediately started to retreat while holding Xiao Yuanyuan in his arms.

Although this method is the best way, it is really dangerous. If it is intact, the tendons will swell and blisters will develop. If you do not play well, you will swell and blisters yourself.

It doesn't matter if Tang Xiaokang got blisters, which chef hasn't been scalded, this little Yuanyuan is still delicate and tender, so he can't be splashed by the oil pan.

Tang Xiaokang: "??? I suspect that I am an adopted grandson..."

The swollen and blistered tendon can better absorb the soup, and the taste will be better, so although it is dangerous, Tang Xiaokang decided to do it.

After all, it is already so difficult to make Buddha Jump over the Wall. If I don't think of other ways, wouldn't it be ugly to die?

After the tendons were fried, Tang Xiaokang took out the tendons and put them into the bowl of water prepared aside.

The next step is to soak it in water, and the tendons that have been fried and soaked in water will swell wildly in the bowl.

It is also sealed with plastic wrap to isolate the loss of water, and it can also prevent them from passing odors in the refrigerator, which affects the final taste.

Put the tendons in the refrigerator, it's already too late.

Looking at the time, it was past one o'clock in the morning, Tang Xiaokang smiled helplessly.

Well, it is said that Buddha Jumping Wall is going to be made, but even the ingredients have not been prepared, and the night will be over.

Especially the tendons, after being soaked in hot oil, they need to be treated again tomorrow. This thing is much more troublesome than those dried seafood.

In addition to dry goods, what needs to be dealt with this time is flower mushrooms. Mom and Dad’s company has always used wild flower mushrooms. Because they didn’t choose high-grade varieties, these wild flower mushrooms don’t look so good. Well, the cracks on the umbrellas don't look so pretty.

The small flower mushrooms will also grow a lot after soaking, and it will be more convenient to take out the stalks at that time. Now you only need to put it in a bowl and soak it in water overnight.

(End of this chapter)